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Author: asmividya

Only recently did I have a chance to taste the Arcot famous Makkan Peda but have heard of it several times from TH whose description about it always made me drool and I realized it was not over exaggerated when I tried it. I was a little too ambitious to try out a big batch of this sweet for Diwali that too with whole wheat flour in place of maida. However, it turned out very good and tasters appreciated it and so I am entitled to let out the recipe now.

Adikaram: விருந்தோம்பல்

Kural: 83

வருவிருந்து வைகலும் ஓம்புவான் வாழ்க்கை
பருவந்து பாழ்படுதல் இன்று.

Meaning:

One who entertains guests on a daily basis shall not be blown away by poverty.

Knead into a soft and smooth dough with light hands by using few drops of milk or water if required. The dough must be softer than chappati dough but must hold shape when rolled. Rest the dough for 15 minutes.

Meanwhile prepare stuffing by mixing cardamom powder, crushed nuts and melon seeds in a small bowl.

Pinch small portion of say 20 g and roll it. Make it into a small cup shape, fill a half a tsp of stuffing and roll gently into a smooth ball or flat peda without cracks on surface. Repeat for entire dough.

Mix sugar with equal amount of water and bring it to a boil. Simmer heat for 5 minutes and turn off stove. Add rose water to it.

Deep fry the pedas in heated ghee in medium flame carefully without burning or sticking to bottom.

Drain the pedas and drop them immediately into hot sugar syrup and let them soak for a couple of hours at least.

While serving garnish the makkan pedas with the stuffing mix.

P.S

* Over working on dough or using tough hands make makkan pedas tight and hard.

* Too much milk powder or/ and khoya would make the pedas burn on surface while frying and end up having undesired texture.

During my childhood, when in village we were served four meals a day. The farmer community exerts more physical energy and are hungry often which was perhaps a reason for this practice. The extra meal around 6 in the evening was usually some thuvaiyal/ thovial or keerai – karathanni or mor pachai pulusu or kaatu rasam along with piping hot steamed rice.

Virai kotthamalli thovial or dhaniya thuvaiyal is one of my favorites in the list. Coriander seeds have good detox properties, are especially good for women’s health, are rich in iron, they are antibacterial and then we all know they aid digestion. But I’d count them just as excuses to relish such a mouthwatering thuvaiyal with hot rice and a dollop of ghee.

Dhaniya Thovaiyal

Adikaram: விருந்தோம்பல்

Kural: 82

விருந்து புறத்ததாத் தானுண்டல் சாவா
மருந்தெனினும் வேண்டற்பாற் றன்று.

Meaning:

Even if it is ambrosia that gives immortality, it is not appropriate to eat that by avoiding a guest.